The microbiology of wine and vinifications

By P. Ribereau-gayon, Jeffrey M. Branco, Christine Rychlewski. 2006

207 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/3d90d2b39f2212c01beec3fd801ef4538f22b423

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1. M. Malfeito-Ferreira

Citations in the corpus

• Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.) (2012, unknown): “Nonetheless, the values above indicated were low taking into account the usual range described for wines [55].”
• Yeasts and wine off-flavours: a technological perspective (2011, background): “In oak barriques, oxygen diffuses continuously up to 30 mg l−1 year−1 through the wood (Ribéreau-Gayon et al. 2006) and stimulates growth of D. bruxellensis (Malfeito-Ferreira et al. 2001; du Toit et al. 2006).”